Cinnamon Rice Pudding
There's nothing like the creamy, sweet comfort of homemade rice pudding. The brown sugar in this recipe lends a caramel-like sweetness, while cinnamon and rum-soaked raisins add warmth and depth. Either cassia or cinnamon will work in this dessert, but true cinnamon makes a more harmonious match.
Enlarge Image Credit: Todd ColemanSERVES 8
Ingredients6 tbsp. raisins
1 tbsp. dark rum
6 tbsp. short-grain rice
¼ tsp. kosher salt
2 ½ cups half-and-half
½ cup packed finely grated
Panela or light brown sugar
2 4" sticks cinnamon
1 egg yolk, lightly beaten
¾ tsp. vanilla extract
Ground cinnamon, for garnish
Instructions1. In a bowl, combine raisins and rum; let soak for 30 minutes.
2. Combine rice, salt, and 3⁄4 cup water in a 2-qt. heavy-bottomed saucepan over medium-high heat. Bring to a boil; stir; reduce heat to medium-low. Simmer, partially covered, until water is absorbed, 6–8 minutes.
3. Stir in 2 cups half-and-half, panela, and cinnamon sticks and bring to a boil. Reduce heat to medium-low; simmer, stirring, until rice is tender, 20–25 minutes. Slowly stir in egg yolk; cook for 1 minute.
4. Remove pan from heat; add raisins with rum, remaining half-and-half, and vanilla; let sit for 10 minutes. Spoon pudding into serving glasses; sprinkle with ground cinnamon.